Stuffed Pepperoncinis Recipes

STUFFED PEPPERONCINI RECIPE - (3.7/5)

Steps:

• Cut the top portion with the stem off the pepperoncini, and remove the seeds. Be careful not to split the pepperoncini. In a small bowl mix together the cheese and salami until thoroughly combined. Snip a little bit of the corner off a plastic storage bag. Spoon the cheese mixture into the bag and twist the top until the mixture and begins to come out of the cut corner. Pipe the cheese into each pepperoncini. Chill until ready to serve. Preparation Time: 15 Minutes

STUFFED PEPPERONCINI

Steps:

• In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
• In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
• In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
• Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

STUFFED PEPPERONCINIS

Steps:

• In a food processor, combine the first nine ingredients; cover and process until finely chopped. , Cut off the stem end of each pepperoncini; remove seeds. Pipe or stuff pepperoncinis with cheese mixture. Dip exposed end into additional Parmesan cheese. Cover and refrigerate until serving.

STUFFED PEPPERONCINIS

Steps:

• Bring cream cheese and butter to room temperature to soften. In a bowl mix all ingredients except ,pepperonccinis, with a hand mixer untill well mixed and smooth.
• Cut tops off of the pepperoncinis and remove seeds.
• Place cream cheese mixture into gallon size zipper bag, snip off corner just large enough for shallot to pass thru.
• Pipe into pepperoncinis.
• Any remaining creame cheese mixture can be added to additional pepperoncinis.
• Chill for 1-2 hours.

CAJUN CRAB STUFFED PEPPERONCINI

Steps:

• Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
• Beat the cream cheese in the bowl of a mixer with the paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce, and thyme and mix until blended. Place the mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray.

PEPERONCINI STUFFED WITH SMOKED SALMON

Steps:

• Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs.
• Let the peperoncini drain on paper towels.
• In a bowl cream the cream cheese with the butter until the mixture is smooth, add the shallot, and the lemon juice, and combine the mixture well.
• Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini.
• The peperoncini may be prepared 1 day in advance and kept covered and chilled.

CHICKEN STUFFED WITH PEPPERONCINI AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.
• Heat a large cast-iron or other heavy ovenproof skillet over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.

STUFFED PEPPERONCINI

Steps:

• In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings. In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes. In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture. Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

STUFFED PEPPERONCINI

Steps:

• Cook bacon until crisp; drain reserve 1 tbs.
• bacon drippings.
• Cook shallots and red pepper in drippings, stirring frequently, about 5 minutes.
• In a small bowl, using hand mixer, beat cream cheese and milk until smooth.
• Add bacon and shallot mixture and beat until just combined.
• Spoon cream cheese-vegetable mixture into a ziploc bag.
• Cut a small corner off to pipe filling into peppers.
• With a small knife, cut a slit lengthwise in peppers, being careful not to cut all the way through.
• Pipe cream cheese mixture into pepper.
• Cover and refrigerate up to 24 hours.

STUFFED PEPPERONCINI

Steps:

• Cook bacon drain and crumble very small save drippings.
• In dripping saute shallots and red pepper cook until tender remove from pan and cool With an electric mixer beat cream cheese and milk stir in bacon and shallot mixture Put into a decorating bag.
• With a knife cut a slit lengthwise into pepper but not all the way through.
• pipe in cream cheese mixture.
• cover and chill 1 hour.

STUFFED MEXICAN PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
• Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
• Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

PEPERONCINI STUFFED WITH SMOKED SALMON AND DILL CREAM

Steps:

• Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, and the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini. The peperoncini may be prepared 1 day in advance and kept covered and chilled.

ITALIAN STUFFED PEPPERONCINIS

Steps:

• Soak the tomatoes in warm water for 20 minutes before mincing.
• Blend together the cream cheese, basil, garlic,tomatoes and pepperoni.
• Cut the tops off the pepperoncinis and remove the seeds.
• Fill with the mixture, cover and refrigerate 1 1/2 hours.
• Serve chilled.